Killer Pumpkin Pie

This "Killer Pumpkin Pie" is dairy—and soy-free. It consists of rice milk, pumpkin purée, brown and white sugar, cinnamon, ginger, nutmeg, and cloves.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 390 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 2 tablespoons rice milk
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 cup canola oil
• 0.25 cup dark brown sugar
• 1.5 cups all-purpose flour plus
• 1.25 cups rice milk

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Whisk flour, 2 teaspoons sugar, and salt together in a 9-inch pie plate; make a well in the center. Pour 1/2 cup oil and 2 tablespoons rice milk into well; mix with a fork until a dough forms. Press evenly into the bottom and up sides of the pie plate using your hands; crimp edges of crust.

Step 3

Combine 1/2 cup white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, 1 1/4 cups rice milk, eggs, 2 tablespoons oil, and vanilla together in a separate bowl until combined; stir into sugar mixture until fully combined. Pour filling into the prepared crust; place on a baking sheet.

Step 4

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until a knife inserted near the center comes out clean, 40 to 50 minutes more. The center may still wiggle a little but will firm up out of the oven. Cool on a wire rack.